Sushi Rice (Shari, Sumeshi, Sushimeshi)
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- 1
Put the rice into a bowl and pour cold water. Shape your hand like holding a tennis ball, then rinse the rice, drawing circles gently but quickly 10 times. Dispose of the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
- 2
A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of the development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Cook the rice for Sushi slightly harder than regular steamed rice.
- 3
Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it.
- 4
When the rice is done, swiftly add sugar, vinegar and salt to the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. Use a fan to cool the rice faster, so the sushi rice shines.
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